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nursejohn · 06-22-2009, 01:49 PM

Hopefully someone can give me some good advice. I was given a WE cabernet sauvignon kit and want to make a port wine with it. I was given some advice from someone who makes wine locally and he said to use Brandy to enhance it. My question is: how much for a 6 gallon kit and when exactly do you put the Brandy in the wine? I would appreciate any suggestions to help me do this, thanks!

Goodfella · 06-22-2009, 02:36 PM

First off... I am a newby.

I had a thread going about "blackberry port", and someone had recommended 2 cups Brandy per gallon. Whatever you need to bring it to 20% ABV.

gaudet · 06-22-2009, 03:14 PM

I can't look it up right now, but when I get the chance I'll link it for you. But you can search for pearsons square to help with fortifying. I think winecalc program also does it as well. When I get home if no one has gotten it for you or if you don't find it for yourself I will find the info you need.

dragonmaster42 · 06-22-2009, 04:41 PM

Here's a link that Wade posted on the Pearson's Square:

http://mysite.verizon.net/%7Emshapiro_42/convhelp.html#pearson

nursejohn · 06-22-2009, 04:53 PM

Thanks so much. But when exactly should I add the Brandy to the wine?

vcasey · 06-22-2009, 05:54 PM

I would add it after the wine has cleared.
VC

gaudet · 06-22-2009, 06:52 PM

I would add it at the time you stabilized your port. Its going to take a long time aging so clearing shouldn't be a problem. It also gives an added level of protection to the wine by increasing the % alcohol.

vcasey · 06-22-2009, 07:13 PM

See and I would rack onto it right after clearing so I would not have to top it up with anything and maybe get a bottle or 2 without the brandy. The timing is close.
VC

gaudet · 06-22-2009, 07:23 PM

The muscadine port I was working in conjunction with Waldo was pretty clear when it was time to rack off the gross lees. I used the alcohol to top it off. But in retrospect it would have been way better to do it the way you do by putting the fortifier in first then racking the wine on top of it. It should stir the solution and evenly distribute the alcohol through out the wine way better than just topping off the wine with the booze.

Waldo · 06-22-2009, 08:44 PM

Quote:

Originally Posted by nursejohn

Hopefully someone can give me some good advice. I was given a WE cabernet sauvignon kit and want to make a port wine with it. I was given some advice from someone who makes wine locally and he said to use Brandy to enhance it. My question is: how much for a 6 gallon kit and when exactly do you put the Brandy in the wine? I would appreciate any suggestions to help me do this, thanks!

I am assuming you have not started the Cab kit yet so you have plenty of time to do some experimenting. I further assume you will ferment the Cab kit dry so based on those assumptions lets get us a bottle of commercial Cab unless you have a home made one. Now get us a bottle of Blackberry flavored brandy, a bottle of everclearand do a little experimenting. Start with a glass about 1/2 full of cab add about 1/4 glass Blackberry Brandy and about 1/32 glass of everclear. Stir it good, catching the aromas as you stir. Take a sip..let it breathe for about 15 minutes and try it again. Now try a different blend of your chosing..keep good notes on every blend you try. I would even advocate trying one blend of a little simple syrup added to the cab along with some everclear.